How to Make Texas Potato Pancakes
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- Опубліковано 29 чер 2022
- Morgan Bolling makes Texas Potato Pancakes.
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This is the first time I've done any kind of skillet potato that came out perfect. I love the step by step instructions and hints of your recipes. You're my go-to for recipes.
You made hash browns and NOT potato pancakes.
As a native German who has eaten these for 50+ years, I can tell you that the recipe ingredients are exactly how all the women in my family cooked it. Maybe a little more onion here, a little less flour there, but otherwise this is exactly how I prep the ingredients and cook them too. No one in Germany puts sour cream on them, but apple sauce is pretty common. My mom always served lentil soup (another German staple) with cut-up hot dogs (Würstchen) alongside.
Kartoffelpuffer mit Apfelmus? 😛
OMG you're bringing me back to my childhood memories in 🇩🇪!!! 😋👍🏾👌🏾
My mom used to put the cut-up hotdogs in the soup. That was the only way she could get us kids to eat it. She was not German, but her sister's husband was, and owed a butcher shop.
I'm German and my mum serves them with sour cream OR apple sauce. Definitely no Wuerstchen...
Looks like Potato Latkes! Having grown up in a Jewish neighborhood, these were one of my favorite childhood treats.
yes, this is literally my grandmother's latke recipe.
I don't make them very often because the stink permeates my home for days afterwards. Reminds me of the hallways of a Brooklyn apartment building. Pew! My recipe tends to be healthier than just peasant potatoes and onions. I use Yukon Golds, leeks, carrot and a touch of beets. I grate it all quickly in my food processor. They come out colored hot pink, much more nutritious and delicious, too. I usually mix chili into nonfat Greek yogurt with sea salt and a touch of lime, for the topping, Not my mother's latkes!
@@MarySanchez-qk3hp Ok, snob.
Obviously, you do NOT know how to make latkas. This is NOT it.
I learned a long time ago to keep my unused onion half in the freezer and then I just grate it 😉 it makes what I call "onion snow"😂 which works beautifully in a great many dishes😉
Great tip!
I loved the fact that they turned this into an opportunity to share this recipe again! I chuckled and learn more too
I love their videos, How're you doing Jill, Did you tried this?
Less tears, due to onion being frozen as well.
Great tip!
Growing up, my Mom always grated the onion & then froze it flattened in a ziplock. She would then just break off a chunk. Most of us kids still do this as adults, we don't like the crunch of a chunky onion. 😆
Young lady, very nice recipe & I am 59 yr old Irish man & potatoes are our # 1 staple food, a few tips for you & folks, 1) after twisting the water out with a tea towel line your salad spinner with paper towels under the strainer & crank/spin for appx. 2 minutes as the drier they are the crisper they will be, 2) I am glad you did not use rosemary herb as most of us do not like it,3) sour cream mixed with fresh grated horseradish is great if eating by themselves4) if folks are afraid of cutting their fingers on a box grater buy some cheap sewing thimbles & use those when grating as works perfect, very nice recipe Ma'am
Thanks for the salad spinner tip.
@@ericl29 you are welcome my friend
You can make them using grated apples too instead of potatoes. Use the same method & squeeze out moisture from apples. Sprinkle them with cinnamon & sugar when cooked. I had a German boyfriend who was a chef who taught me that. They are called appfelpuffre - I think that's how you spell it.
That's apple fritters.
They look like potato latkes to me. 5 spice and spike are good to sprinkle over sour cream when eating latkes.
They are different.
@@joetacchino4470 nope these are 100% latkes.
@@markosheeran7776 Latkes typically have baking soda and are fluffier. I grew up with a ton of jewish people eating latkes all the time. At least in NY, they are prepared differently than these. Kartoffelpuffer are flatter and a little less "bready".
Very similar, but different.
I grew up with Jewish neighbors and they didn't add baking soda to her latkes. I also went to both their daughters bat mitzvahs at the Temple De Hirsch Sinai in Seattle.
Oh I like the Spike seasoning idea on these! Good tip!
This is the best shallow frying video on the internet. Tip the pan to measure. Get close and go slow. Two spatulas. Wick off oil with paper towels right away. You've convinced me to try!
Looks like the pancakes my Polish great grandma used to make.
Mine too! She was an incredible cook. I’m pretty good too! Made a big batch of potato salad today! Delicious.
These were the best potato pancakes I have ever eaten!!!!
Pretty much exactly like the ones I got in Germany at various street vendors during Christmas markets. But that makes sense since the folks in New Braunfels came from Germany in the 1800s. They brought us sausages, great meat markets, and of course the Texas National dish, the Chicken Fried Steak. Which is redneck schnitzel.
Thanks so much for the history. ✅
The Tom Hanks movie News of the World shows the German pioneers in full effect.
I agree with some of the other comments. I grew up with my Polish grandma making these and she always insisted on red potatoes and no flour. Also, she always grated them very fine. They were delicious and everytime I see potatoe pancakes, I always remember her! 😊
Potato pancakes without eggs and a binder like flour or matzo meal (which is still just flour) is hash browns, not latkes.
Wow, a really simple and good recipe. Thanks Morgan!
Awesome video young lady! Great technique, great recipe, and just all-around fantastic
She didn't do her homework, and made hash browns instead of potato pancakes.
Cannot wait to try these. My relatives attend every year and this is a favorite treat.
Hello Connie Holley 👋 how're you doing
Looks really good. Can't wait to try them.
So, these are latkes? Traditional for Hanukkah? Love those!
I was just about to make the same comment.
Not exactly, latkes don't have flour, are thicker, and are deep friend. It's not surprising they are similar since there were over half a million Jews living in Germany prior to the 1930s.
DCHENKIN001: Latkes most certainly DO require flour... usually in the form of matzo meal, which is still basically wheat flour. They're not thick at all, they're traditionally pressed down into a flat roundish form with a spoon or spatula. If they are too thick, they'll absorb too much oil and take too long to cook, and the inner texture would be awful. Without flour and egg, they're just hash browns. And latkes are NEVER deep fried, that would be tater tots you're thinking of... LOL! The only rule is that a little oil is necessary for its symbolism in Chanukah... and in countries like Spain, where the
Jews are Sephardic, not Ashkenazic, jelly donuts are fried in oil instead, not latkes. Same symbolism of the oil used throughout that holiday. Jews in East and South Asia make entirely different regional symbolic dishes for Chanukah. Latkes are always shallow fried in a sauté pan, although some modern versions oven fry them on a parchment-lined, rimmed baking sheet or cookie sheet. And yes... European Jews have assimilated in every country where they've lived since the beginning of the Diaspora, which includes just about everywhere.. The Diaspora started long, long before the 1930s, dear. Perhaps you were thinking only about the decade when Hitler was rising, from around 1889-1939. In that time period, some Jews smelled the coffee in time, and escaped before the brown shirts wiped out the ghettos. But there have been waves of European Jews immigrating to the United States even before then, either for safety, or for economic opportunity. Jews lived in Germany long before the 1930s, as wall as the rest of Europe and Great Britain, the United States, AfrIca, Central and South America, Canada, the Middle East... everywhere there are people. The cultural food exchange has been bidirectional, especially since Jews were often the merchants in the towns and ports (one of the few professions they were allowed to do, since they were disenfranchised from a lot of other roles), and they introduced new foods, recipes and spices everywhere they went as well as assimilating and adapting local specialties to their own dietary parameters. Jews didn't just "pop up" in Germany in the 1930s... LOL!
@@MarySanchez-qk3hp I love the history in this reply! My (late) mother used to make what she called "potato pancakes" but I later found out they were latkes. Seems her mother, who was from Poland and Catholic, passed down some Jewish recipes she learned from friends in the old country. And now I'm getting hungry, LOL! Maybe some latkes ahead for me? 😊
@@MarySanchez-qk3hp Thank you for the history lesson. My family is Polish and we make the same food as the Jews and everyone else -- potato pancakes, latkes, Blini, whatever. We are all the same people -- counter the Italians, Hungarians, Ukrainians, Russians, Irish and Germans who also make the same potato recipe which is basic, timeless , delicioius and economical. At the firehouse fundraisers they made them by the thousands -- but, there was an extra dusting of flour and they were fast-fried leaving a more moist, oniony center versus the crackly crispy outer.
What's makes these "Texas" potato pancakes any different from regular potato pancakes? My Yiddish grandmother wants to talk to y'all!
זיי זענען נאָר פּשוטע בולבע לאַטקעס. זייער געשמאַק, אוודאי, אָבער נישט קיין ספּעציעל צו טעקסאַס
Brought to Texas by Polish and German immigrants in 19th and 20th century
They are actually German. Kartoffelpuffen. New Braunfels has very strong German heritage. Hence the festival. Latkes are usually a good bit thicker.
This looks almost like polish 'Placki Ziemniaczane'. Fascinating how people all around the world are coming up with similar recipes
Nice job Morgan. Definitely experimenting with this. Great comments too.
Excellent video, Morgan! You’re such a natural on camera!
I’ve been going to Wurstfest in New Braunfels almost every Fall since I was 17. I am 59 now. I can vouch that this is the real recipe and they are DELICIOUS! At Wurstfest, which is an almost 100-year old celebration, the line for the booth that sells the Kartoffelpuffers always has the longest lines of any of the other food booths. I missed last year’s Wurstfest, but watching this video has spurred me to definitely go this year. A bad fire at the main food pavilion in 2019 in addition to Covid restrictions the following years has meant no visits to Wurstfest. After seeing this video, I’m definitely going back this year. Thanks for sharing!
It is only the real recipe for hash browns. This recipe is totally wrong for potato pancakes. You all forgot how to make them and copied McDonald's.
Best potatoe pancake video ever! Both content and presentation. Howcome nobody came on to tell you how good it was? I volunteer.
Because she sucks and did NOT do her homework. Her recipe is totally wrong for potato pancakes. She made hash browns. She should be fired.
On the West Coast we just call them hashbrowns - and whether regular (a little oil - and not burned !) or dry (no oil cooked) hashbrowns are an easy favorite for any steak, eggs/omellette, and hashbrowns breakfast.
Delicious, this is such a great dish, thank you!
How good do these look!!
My mouth is watering... looks like I have a Sunday project 😋
Old German recipe known as latkes
Came to say the same.
It's actually a Jewish recipe from that region including most of Eastern Europe.
LOL: "I have a few burns to show for this". They look fabulous! (Keep some of the starch at the bottom of the drained water).
Fun to watch.
My Mom made potato pancakes without the onions,topped them with butter and a over easy egg. So yummy! We had contests to se who could eat the most. My Uncle Ed would come over and put us to shame. When l make them l leave the skin on the potato for more flavor.
Looks delicious 😋
This is not a Texas thing. It is a German thing. I’m born and raised in DFW, but my parents now live in New Braunfels. Wurstfest is a huge deal, but it’s meant to specifically celebrate all things German. These are very similar to Latkes though. Fantastic food! I always get one of these at Wurstfest each year!
Agree 100%. I was born and raised in NY but have lived in TX for 10 years and my wife is of German heritage. These are German, not Texan. You ask anyone outside Central Texas what these are and they will call them hash browns, lol.
I get tired of some people claiming such simple common poor people's fsre as their exclusive domain. It's peasant food, people used what they could find or afford. Potatoes and onions.
@@MarySanchez-qk3hp I don’t think anyone is claiming this as exclusive domain….And just because it was created as a peasant food doesn’t make it any less delicious or filling. There are many iterations of potato pancakes, hash browns, etc. from around the world. I even mentioned one of them (latkes) as a comparable item. BBQ in Texas was like peasant food too. The whole point of it was to use “less desirable” cuts of meat to make it better. That’s something people celebrate just like ATK is doing for these potato pancakes.
Wisconsin-German stock... this is how my family has made potato pancakes for years... We often have with brats... 😉
Use a potato ricer for extracting the water out of the grated potatoes. It won't break the strings and will remove far more water than squeezing them inside a kitchen towel. It's great for cooked spinach as well.
Ricing would produce a different texture. But the entire point of home cooking is to make it your own recipe, so do it if it gets you to cook!
@@MarySanchez-qk3hp I said to extract the water, not to extrude the potatoes through the holes.
Some folks use a lot of potatoes, and only enough batter to hold the potatoes together. Pretty much like here. I like more batter so that it’s more like a potato pancake than hash browns that some batter got accidentally spilled onto. It’s just different tastes.
Also, Yukon reds are very good in pancakes.
Courtesy of Half Vast Flying
You just described the difference between a latke, and these. That’s why these aren’t latkes. They are kartoffelpuffen, German potato pancakes.
Yukon Reds? Never knew 'bout these.
Awesome. Many variations on this recipe. But the big debate is always sour cream or applesauce for topping!
New Braunfels here. That’s exactly how it’s done! Apple sauce please, no sour cream. Now all you need is some cold Shiner Octoberfest. Prost!
Great stuff -- good presenter. More from her, definitely
I grew up with potato pancakes. Mom didn't use flour or onions. We buttered and salted them. Yummy
Yummy... but not kosher or latkes.
I’m totally making these with corn and hot pepper!!
I've done thet, and fheyre really good. Some of the kernels falll out but who cares, they're good too.
Fried Potatoes with Morgan; what could be better??!? Trying tonihjt.
I was born and raised in Texas but made ours with leftover mashed potatoes. These look delicious! I know I would dip them in ketchup
Those are not potato pancakes, which are made from grated raw potatoes. They are fritters .
Those look so good! I wonder if it would be a titch easier to drop them into the pan with a scoop. But yeah, I'm going try these. Thanks!
Sure, why not use that? Especially if you're mass producing them for a party or for a restaurant where portioning is important, it's a great idea which Martha Stewart would approve of!
Yep, mighty tasty!
I've made potato pancakes before, and always wondered if the potato water was good for anything, such as flavoring etc. We top ours with sour cream and green onions.
I would put it into a container and freeze it along with any other little bits of leftover veggies, etc., for the next time you want to make soup stock.
Grrman potato pancakes are so delicious!
Looks amazing. As do the pancakes...
Yum! If you like them with applesauce, please, please try them with pear sauce.
we krauts really know how to do cabbage and/or potatoes, lol. my grandmothers name was izetta brinks❣️
Ingredients for 12 Latke's
2 lb russet potatoes, grated
1/3 cup grated onion
2 large eggs lightly beaten
1 1/4 tsp salt
1/2 cup all-purpose flour
Fry 1/3 cup of batter 3 to 4 minutes per side in oil heated to 325F. Drain on paper towels and season while hot
Potato Pancakes, yummy :).
Oh I like her. Thanks for the video.
Texan here but I think credit needs to go to Germany for this wonderful food. There's a famous restaurant in Florida that makes these and if you ask for ketchup you'll be thrown out of the restaurant...which is why they're famous..;-)
We call those hashbrowns. My mom makes hers with leftover mashed potatoes. Very good
Those are just like Latke!
So my grandma, who is from Poland, has been making Texas potato pancakes all this time… Huh, who knew. I thought these were potato latkes.
lol...
Some new faces and I think they're all great. Nice job.
APRICOT SYRUP GOES GOOD ON THE POTATO PANCAKES.....
she's awesome 🤠
Dumb question from a newbie cook here. What do you do with the oil when you are done?
My great grandma called these latkes.
Thank you very very beautiful
grind half of the potato, grate the other half. use ground potato instead of flour and you get a soft version of the pancake
What's the difference between grinding and grating?
LOL...So basically Latkes, in Texas do they call bagles "Ringed Texas Toast" and Lox "Soft Fish Jerky". Definitely "freedom fries" territory.
????????????????????
Texans would not claim these. ATK should never had called these "Texas potato pancakes". These are 100% German and the author just happened to have them at a German festival in the TX hill country.
*' BAGELS, not BAGLES. You must be gentile. LOL!
I could see this on an eggwhite McMuffin with ham and cheese 😋
Hi very nice presentation, and very personal but I sorry I did not catch your name , first time I have seen you here
Yummy Yummy!!!! Yay Texas!!!!🥔🥔🥔
Must be more than 40 years since the last time I was at Wurstfest.
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
In western NC we call them tater cakes,light fluffy and not crispy,however the same ingredients
Squeeze the water out using a potato ricer. Far easier, better results.
My kind of girl, eat one with a beer!!!
They may call these Texas Potato Pancakes, but they are just good old fashion Jewish Potato Latkes like what is made during Hanukkah.
Latkes, deep fried! Huh!
I love the recipe, but I was worried about how you keep the pan handle in front of you, instead of by the side.
🥔🥞😋👍🏾👌🏾
Latkes!
I wonder if you can stick this mixture in a waffle maker?
I'd bet you can! Try it, what have you got to lose? I'm guessing they'd come out crispier! And the problem of temperature control would be solved... in a fry pan, you've always got to fool around to keep the heat up with each new batch.
Morgan is looking stunningly beautiful in todays episode. In eastern Europe Ive had these where the ingredients are grated on the fine side of the grater. I guess grating them on the big hole side is what makes them Texas style. Either way they are delicious.
My mother also used a grater, called a "safety grater.". But we usually ended up getting a piece of our knuckles with some blood in it. My food processor is safer, faster, and creates a more delicate product... with intact knuckles.
I was born and have lived in Texas for over 70 years and have never eaten these. Talk about digging up an obscure recipe.
They really shouldn’t be called Texan. These are German. It’s not an obscure recipe if you’re from New Braunfels.
car tuffle kookers
I fry these in good Ol' fashion lard...more tastier.
It's not fried potatoes with out lard.
These are very common street snacks in india 🇮🇳
Morgan Bolling is cute
Latkes
Why don't you put the grated potatoes in water to stop them turning colour
It's a German dish called Kartoffelpuffer. I gues in Texas are many Germans?
New Braunfels outside of San Antonio has a very strong German heritage. There are a few other pockets too. But yes, these are German, not Texan.
We call these hashbrowns...
M’am these are potato latkes.
These are no different from a traditional Potato Latke recipe. What makes them Texan?
Hi Fran how're you doing
Wait: You take care to squeeze out the moisture but if the mix sits for a while and moisture comes out - you mix it back in? Does that make any sense? Shouldn't you drain the excess moisture?
No because that moisture is from the onion and egg. If you don’t use it to cook, you’re just making hash browns and they will fall apart, not stick in a pancake. Ask me how I know…..😕
Okay, it’s fine that she calls them Texas potato pancakes, as that’s where she encountered them. But to reference the German name, and then “whatever you want to call them,” and not mention LATKE is deliberate obfuscation of their origin. Try again with this upload. Y’all have December and the Supreme Court, you don’t get latkes too.
Algorithmic engagement comment
So big they deserve their own zip codes.
Matzo meal or saltines are better than raw flour.
These just seem like regular potato pancakes to me?
These are just simple Jewish latkes, delicious...
Here's an ignorant question. Why didn't you squeeze out the water from the onion?
Morgan sounded disappointed when she said she went there a few years ago only to learn it wasn’t all about sausage. I’m guessing she was hoping for a sausage fest ;) lol